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Author Archives: Chef Marian

Cooking Classes $100.00 discount thru May 31, 2012

How would you like to have me WOW you with food lessons so that next time, YOU CAN WOW your friends and family? Tired of the same food? How about having Chef Marian walk you through new ideas and recipes? Until May 31st you can schedule a Cooking Class – regularly $400-$1,000 SD Foodies Discount: only $300 plus ingredients- up to 6 people ...

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Community Cooking: Conceptual Cooking with Chef Marian

Here we are again. Happy as can be. Ready to roll out the next Chapter of my Sunday event with San Diego Foodies and all that we made as we brought ‘community’ together and cooked together with everyone making their own dish, not by the book, not with a recipe… but with a ‘concept’ and motivation to create. I also ...

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Community Cooking: that’s what it’s all about for Chef Marian

Come cook with me! There is nothing more FUN, nothing that makes me happier than cooking with a bunch of people that like to cook. That’s what we did this past Sunday – gathering 10 members of meetup.com/SanDiegoFoodies or as I have it listed on Facebook ‘San Diego’s Foodies‘! lol  Hey! You do whatever it takes…. even if someone else has your domain! ...

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I am bitten and smitten with Ludobites!

 Ludobites 8.0 pops up in Los Angeles at Lemon Moon I went back to the web to recall the details of this story: I remember sitting in Skirball in Los Angeles or was it called Zócalo, waiting for “LA Weekly food critic Jonathan Gold  to introduce Nancy Silverton of Mozza, “Top Chef” Season Two winner  Ilan Hall, and “Top Chef Masters” stars Ludovic Lefebvre of LudoBites ...

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My Favorite Champagnes

I have been asked what are some of my favorite Champagnes. Here they are: (of course non-vintage are always less expensive) Louis Roederer Cristal Brut 2004 Louis Roederer Carte Blanche Perrier-Jouet Fleur de Champagne Belle Epoque 2004 Laurent-Perrier Brut Rose Veuve Cliquot gold Label Vintage Brut 2002 Perrier-Jouet Fleur de Champagne 2002 Moet & Chandon Grand Vintage Brut 2002 Piper-Heidsieck ...

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Chicken Cordon Bleu

I love, love, love to pound a boneless, skinless chicken breast or piece of veal and stuff it!  That’s what we do with Chicken Cordon Bleu Take a chicken breast. Put it between wax paper or plastic wrap (below and on top of). Take a pan or a pounder and pound it thin (I didn’t like that, you said that, ...

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